Lemon Meringue Pie

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Course: Dessert

Preheat oven to 350
Bake pie crust according to directions. Spoon in lemon cream.
In a large bowl of a stand mixer, beat whites with cream of tartar and salt until frothy. Start adding in sugar slowly as the mixer whips the whites. Whip until sturdy and glossy peaks form.
Spoon meringue over lemon cream to the edges of the pie crust. Bake at 350 for about 10 minutes or just until the meringue is beginning to brown. Cool on a rack. Refrigerate until cream is set, about two hours.